A delicious, light vanilla sponge birthday cake recipe. Quick and simple to make and perfect for decorating to make a birthday really special.
When I was a child I loved the birthday cakes my mum made and decorated for me. At my parties, I was always really proud to show off my birthday cake to my friends. In the weeks running up to my birthday, I used to look through my mum’s cake decorating book and choose the cake I wanted (actually I always chose the fairy castle, but never got it).
Now I have my own children, it’s important to me to do the same for them. Rather than choosing from a book, I let them describe what they want and then scour the internet for inspiration to achieve it (I don’t know what I’d do without Google Images and Pinterest). Today is my littlest’s second birthday so I thought it would be a good time to share with you the recipe I use for making the vanilla sponge which goes inside most of the cakes I make for my family. The recipe is adapted from a book called Cake Magic by Virginia Welsh and Alison French – the same book I chose my cakes from when I was little.
The theme I was given for today’s cake was Chuggington. I was told it must include an engine shed, three trains (Wilson, Koko and Brewster), and a turntable (they don’t ask for much!). I’m not a professional cake decorator, but what I lack in skill I hopefully make up for in enthusiasm and effort.
Equipment
To make my vanilla sponge I’d recommend the following equipment…
NOTE – These are affiliate links which means that if you purchase from Amazon after clicking on one the product links below I will earn a small commission.
Accurate scales are essential when baking and I love these Electronic Scales from Salter. You can reset the weight every time you add a new ingredient which is perfect for something like this all-in-one sponge. They’re also compact so take up hardly any space in your cupboards.
If I’m making a round cake I use these tins
from Delia Smith (well if it’s good enough for Delia then it’s good enough for me!).
Instead of using greaseproof paper to line your cake tins I recommend trying these Bake-o-Glide reusable liners
. There’s no need to grease the tin as they’re easily removed, and they’re pre-cut to size so there’s no fiddling around trying to get the greaseproof cut to the right shape.
You’ll also need a large mixing bowl and an electric mixer (you can mix by hand if you don’t have a mixer just be prepared for some arm ache!).
Fancy making a chocolate birthday cake instead?
Then try my new CHOCOLATE BIRTHDAY CAKE RECIPE, it’s really chocolatey, easy to make and perfect for decorating.
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Birthday Cake (All-In-One Vanilla Sponge)
INGREDIENTS
- 225 g self-raising flour
- 2 tsp baking powder
- 4 eggs - I usually use medium but large also work well
- 225 g soft margarine
- 225 g caster sugar
- 6 drops vanilla extract
- 2 tsp milk
RECIPE VIDEO
INSTRUCTIONS
- Preheat the oven to 160ºC/140ºC fan
- Line your baking tins(s) (I usually use 2 x 20cm round sandwich tins or a 20cm x 30cm rectangular tin, depending on the shape of cake I want to make).
- Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
- Add the remaining ingredients (4 eggs, 225g soft margarine, 225g caster sugar, 6 drops of vanilla extract and 2 tsp milk) and beat until thoroughly mixed.
- Pour into the tin(s)
- Bake for 30-35 minutes. To check if the cake is cooked insert a skewer and if it comes out clean the cake is ready.
- Leave to cool in the tin(s) for about 10 minutes and then move to a wire rack to cool completely – Make sure the cake has cooled completely before decorating.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For
- Suitable for Vegetarians
- Nut-Free
- Soy-Free
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
I’m sharing this with the following recipe challenges… #TastyTuesdays with Honest Mum.
Jas says
Hi Charlotte love your cake recipes and have worked really well for my daughters birthday cakes! I’d like to make a dairy free one for my son, can I just substitute for a dairy free margarine instead in the vanilla cake? Same question I guess for buttercream icing. I know you have a recipe for a dairy free chocolate one but would it work just as well without the chocolate from a consistency perspective?
Many thanks
Charlotte Oates says
For the cake, you can simply substitute the margarine for a vegan version (I usually use Pure Sunflower, but anything similar will be fine) and the milk for a dairy-free alternative (or leave it out if you don’t have any). For the buttercream I’d recommend using my vegan vanilla buttercream.
Natalie Austin says
How do I store a fondant covered cake? Made 3 days before it will be eaten? Is it at room temperature or do I need to put it in the fridge? Lovely recipe thank you.
Charlotte Oates says
As long as the weather doesn’t get too warm then it’ll be fine at room temperature.
Laura says
Can’t wait to try this. Which vanilla extract would you recommend please? Some have bad reviews. Thanks
Charlotte Oates says
I usually use either Nielsen Massey vanilla extract or Dr. Oetker vanilla bean paste.
Laura says
Can’t wait to try this for my friends birthday next week. I wanted to buttercream ice all the way round starting with a crumb coat. Is this cake suitable for that? Thanks
Charlotte Oates says
Yes, although this cake is designed to be quite soft and fluffy so can be a little crumbly. I’d recommend chilling it before you add the crumb coat and make sure your buttercream has a nice spreadable consistency.
Julie waterhouse says
This is one of the easiest birthday cakes I’ve ever made, it’s great for beginners as it’s a all in one bowl, I used butter cream and jam in between layers and then crumb coated and left over night before doing the final coat, it’s a wonderful moist cake and I’ve just added blueberries and the rind of lemons to this next one I’m baking, it’s my go to cake this one, your butter cream needs to be quite soft
Jade says
This recipe is fantastic. Soft and tasty. My go to cake recipe all the time, I use this to make my sons birthday cakes every year and have also used it to make my family’s birthday cakes. Thank you for sharing.
Beth says
Ok I know this is going to sound like a really stupid question, but if I use butter cream in the middle, i want to use fondant icing to decorate the outside (HEY DUGGEE CAKE). But would I have to put the cake in the fridge due to the butter in the icing? I just know that fondant icing is better to let it dry out for a day or so before serving.
Charlotte Oates says
As long as the weather isn’t too warm then you can store buttercream icing at room temperature.
If you’re using fondant then I’d recommend adding a thing layer of buttercream icing around the cake. This will help the fondant to stick and will also help you to get it nice and smooth.
Suzi says
Can I use unsalted butter instead of margarine? If so do I still need 225g? Thanks x
Charlotte Oates says
Yes and yes
Christine says
Does this cake can be covered with fondant?
Charlotte Oates says
Yes, I usually use a thin layer of buttercream underneath and then cover with the fondant.
A sad tired Mummy says
Total disaster for me…my first ever cake disaster. I used two 20cm sandwich tins as advised, but the mixture bubbled up and poured over the sides of both tins, and took way longer than the guidance time…it was still sloppy after 35 mins and pouring over the sides of both tins, so I turned temp up to 180C. Managed to finish baking what remained in the tins after 20 further mins at 180C. But the cake is crumbly and a weird doughy texture all at the same time – bizarre. I normally use butter for cakes, but used soft spread specifically marketed for cake baking…perhaps that is the reason?! Any advice as to what I did wrong is most welcome. And thank you for the advice re freezing in order to ice a crumbly cake….will definitely be needing to do that. No eggs left or time to bake a replacement, so make the best of a very bad job it is. I don’t think I will be trying this recipe again!!
Charlotte Oates says
I’m sorry to hear that the cake didn’t work out for you. I’ve tested this cake many times and there is always a bit of space left before it reaches the top of my tins so I’m struggling to figure out how it could have overflowed.
The way you describe it, it sounds as though there was too much mixture for the tins (overflowing and not baked in the given time would both suggest this), but you’ve said you used 20cm tins so that shouldn’t be the case.
My other main idea is that you added too much baking powder. The additional 2 tsp should be level teaspoons and I always use a measuring teaspoons rather than one I’d use to make a cup of tea as this is more accurate. Adding too much baking powder makes the cake rise more, especially at the sides which could lead to overflowing.
The problems you’ve described are unlikely to be down to using margarine instead of butter, as that’s what I always use and I know many others who have used it too.
Your issues with texture I think are down to the cake being undercooked in the usually cooking time.
Fingers crossed you manage to rescue it. I’m sure once it’s smothered in some buttercream it’ll be OK.
Sandie says
Brilliant cake made three times now x
Julie says
I made this recipe for my Mom’s 80th birthday using the calculator for a larger tin, and it was beautiful. Such a lovely light, airy sponge but firm enough to hold the icing in place. Thank you – this will be my “go to” recipe for birthday cakes from now on
Emma says
I used this recipe to make my first birthday cake and it was amazing. Can anyone please tell me if this recipe can be used for cupcakes, how many it would made and how I would adjust the cook time? Thank you.
Charlotte Oates says
It can. I’ve published the cupcake version here.
Emma says
Amazing cake recipe. Thank you so much. I’m not a natural baker and to be honest, all of my previous cake attempts had been failures – until this cake. It came out light, incredibly fluffy and delicious. Added buttercream between the layers and just dusted icing sugar on top. Couldn’t believe how good it was.
Rosie Bansal says
Great ingredients. Made 5 tier rainbow cake… was delicious!! Thank you!
Katie says
Really kind of you to publish recipes to help the helpless who aren’t natural bakers! I’m hoping my son’s birthday cake turns out okay (currently cooking in the oven) as I’ve used one larger round tin. Like you, my mum cooked each of our cakes for every birthday and I have kept up the same tradition for my children! Thank you!
Sarah says
Cant wait to try this recipe for my upcoming daughters 4th birthday. I have the same sized cake tins as you’ve used (2x8inch)
any advice on how many grams/kg to buy of ready rolled fondant icing to cover the cake? I can’t seem to find any answers the same online! Thanks in advance & wish me luck! x
Charlotte Oates says
You can use my fondant calculator and it’ll tell you how much you need.
Jane says
Hi, do you class a layer as one sponge halved or is one layer a full sponge? Many thanks
Charlotte Oates says
The cake in the pictures has two layers.
It’s one sponge cooked in a sandwich tin. If you use a deep tin and split it in two then that’s two layers.
Lynne says
Lovely cake recipe. I followed the link to increase the size of the cake to fit my tin and it worked perfectly. I’m also in the middle of renovating my kitchen and knew that I wouldn’t be able to use my oven nearer to my daughter’s birthday, so I made the cake a couple of weeks ago and once cooled, I wrapped it in grease proof paper and then kitchen foil and popped it in the freezer. When needed it defrosted overnight and I was able to decorate it the next day. This is going to be a firm favourite
Melanie Devine says
Beautiful cake and so easy to make!
Patricia says
I made this in a 20 cm cake tin …. all in one layer. I was going to freeze and get out to decorate for my granddaughters birthday… if I can see them! However the sponge is wobbly in the middle and doesn’t seem firm enough to ice and decorate. It is cooked though .
Any idea what I did wrong?..
Charlotte Oates says
This is quite a soft sponge, although it shouldn’t really be wobbly (I have to admit I can’t quite imagine what you’re describing). If you chill the cake before decorating this should help it to be firm enough to decorate. You can also use a thin coating of buttercream to collect any crumbs, chill the cake and then add a thicker coating.
Chloe says
Exactly the same thing happened to me! I tried 3 layers ( 3 separate tins/batches)
So disappointing! I’ve baked early to decorate and now I’m worried that it’s not going to be able to be decorated! What a shambles! At a time like this I don’t want to waste any food so going to have to make do for my daughter’s birthday.
Anyone else… don’t waste your time!
Charlotte Oates says
I’m sorry to hear that your sponge is a little soft. As I said the Patricia, try chilling the cake before adding the buttercream and you should find that it’s firm enough to decorate. Try adding a thin layer at first to collect any crumbs, chill the cake and then add another layer.
Mrs S says
This is my go to recipe for my birthday cakes and everyone Loves them, Thank you for the calculations also